Italian meets Greek kitchen! I love to use portobello mushrooms in my cooking mixing it with my favorite olive oil-cheese from my island, Mytilene.
For the mushrooms
Ingredients
4 mushrooms
Salt and pepper
Olive oil
Directions
Put the mushrooms in a pan, make holes with a fork, add salt, pepper and olive oil and bake for 30 minutes at 180°C.
For the cream cheese
Ingredients
2 tablespoons butter
2 teaspoons flour
3/4 cup cream
1/2 cup grated cheese
Directions
Melt butter in large skillet over medium-high heat. Add flour; cook and stir with wire whisk 1 minute. Add cream, whisking vigorously until thick and smooth, about 2 minutes. Reduce heat to low and stir in cheese. I used Mytilene olive oil-cheese but you may use parmesan.
When ready, spread the cream over mushrooms and bake at 180 °C until they get a golden color.
For the chicken
Ingredients
1 chicken fillet
Salt and pepper
Olive oil
1 tablespoon chopped herbs (rosemary, basil, thyme)
Directions
In a bowl mix the olive oil with salt, pepper and the herbs. Cut the chicken into thin slices and coat with the mixture. Bake on the grill or nonstick pan for 5 minutes on each side. The more slowly (at low temperature for a longer time) you cook the tastier it will become.
We set the plate putting down the mushrooms and the chicken fillets on top. Serve with green salad and lots of love.
